Echte Loo

Echte Loo
Meet Echte Loo, a unique semi-hard regional cheese with a sharp taste and rich tradition. This cheese, originating from the old Abbey of Loo, is perfect for a cheese platter and pairs wonderfully with a Trappist beer or a glass of La Chouffe.
Description Echte Loo
Echte Loo is still made in the traditional way. The natural ripening and washed rind give this cheese a sharp and unique flavor. This typical semi-hard regional cheese is perfect for a cheese platter, combined with a Trappist beer or a glass of La Chouffe.
Echte Loo is prepared according to the recipe of the monks of the old Abbey of Loo. Thanks to the red bacterial ripening, this cheese has its spicy taste and distinctive aroma.
Ingredients:
Fat 50+, pasteurized COW'S MILK, salt, starter culture, microbial rennet, preservative (lysozyme: EGG), colorant (E160b), surface flora: red bacteria, natamycin in the rind
Quality:
Your cheese is freshly cut and vacuum-packed. The hard structure of Echte Loo makes the cheese perfect for postal shipping.
More information
Dimension whole cheese | 21 cm Ø x 8 cm H |
---|---|
Brand | Passendale |
Flavor strength | Mild |
Country origin | Belgium
![]() |
Nutritional information | per 100 grams |
fat (gr) | 27 |
Saturated fat (gr) | 19.2 |
Calories (kcal) | 332 |
Kilojoules (KJ) | 1378 |
Carbohydrates (gr) | 0 |
Protein (gr) | 21.4 |
Sodium (mg) | 200 |
Type of milk | Cow
![]() |
Type of rennet | Vegaterian rennet (microbial)
![]() |
Lactose-free | No |
Pasteurized Yes/No | Pasteurized |
Limited shelf life | No |